Rhubarb Butterscotch Pudding Crumble

Oooey, gooey fruity, buttery deliciousness with a nutty crisp on top – this delight is a perfect brunch cake or a decadent dessert sure to have people coming back for more!

Cake

• 1/2 Batch of Vanilla Rhubarb Jam (you may adjust the amount to suit if you prefer more jam!)
• 1 box of  Lannie Rae Gourmet Strawberry Rhubarb mix (or Strawberry Cream!)
• 1 & 1/2 Cups of choice milk
• 2 large eggs
• 2 Tablespoons melted butter or choice oil

Butterscotch Sauce

• 3/4 Cup of Golden Sugar (dark brown ok!)
  (Golden will make a lighter more butterscotch sauce and dark brown sugar will be more like a caramel)
• 2 Tablespoons of Cornstarch
•  1 & 1/2 Cups of Boiling Water
• 1 Tablespoon of Vanilla

Topping:

• One batch of Crumble for the final topping (make ahead) – about 2 Cups!

1. Preheat oven to 350°F (we used a convection bake setting). Prepare a 9 x 13 baking dish or equivalent casserole dish.
2. Make Vanilla Rhubarb Compote ahead of time if you can! Otherwise, get it started now!
3. Mix up the Pancake Mix according to the instructions on the box for pancakes. Feel free to use your choice dairy, egg, oil alternatives to suit your dietary desires.
4. Set the batter aside and allow it to rest & rise for 5-10 minutes.
5. While the batter is resting, make your Crumble topping and set aside. If you are making the Vanilla Rhubarb Compote, check on it and remove from heat if ready and stir in vanilla.
6. Add a half batch of Rhubarb Compote to the bottom of the pan as the first layer.
7. Next, carefully and evenly pour the pancake batter over top of the Rhubarb Compote and set then aside.
8. In a separate mixing bowl, mix together the brown sugar and the cornstarch. Sprinkle this mixture evenly over the top of the pancake batter in the pan. This is the third layer!
9. Boil water and measure out 1& 1/2 cups into a measuring cup. Add vanilla to the hot water. Very gently and very slowly, pour the boiling vanilla water over the entire pan as the final layer. Some of the batter will rise to the top, but that is ok! This is the 4th layer!
10. Place on middle rack in preheated oven for 30-35 minutes. After about 30-35 minutes, remove from oven and sprinkle the crumble topping over the entire surface of the cake.
11. Return the freshly crumble topped cake back into the oven for another 10 minutes or until a knife or a toothpick comes out clean from the middle of the cake. Make sure the cake batter itself is fully cooked.
12. Remove from oven. The cake will be slightly wobbly as now there is a magical butterscotch sauce on the bottom with the rhubarb compote!
13. Serve warm and be sure to scoop lots of sauce out for each serving! Top with Whipping Cream or ice cream if desired!